Servings: two to three as a side dish.
This quick side dish of green beans glazed with a sweet, garlicky soy sauce makes a fabulous partner for any takeout-at-home-type main course, including Kung Pao Chicken, Salt-and-Pepper Shrimp, and Fried Rice. Choose young, fresh green beans that are all about the same size for this dish. I think it’s easiest to start out stirring the beans with tongs and then switch to a heatproof spatula to add the garlic and sauce.
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In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.
Serve these with roast pork or even as a substantial part of a vegetarian meal.
Like the other reviewer said these are the best green beans! Easy and super tasty!
This is the best green bean recipe I have ever found. I probably make it once a week, delish as a side to any asian dish.
This was a hit with my family. I made mine a little sweeter and added more garlic. I also cooked it a little longer so that some of the beans were slightly charred.
I make this recipe frequently as a side for pork, chicken, and more. It is so easy and really delicious. In fact, virtually every time I've served the beans to dinner guests someone asks for the recipe. And I've even used frozen beans when good fresh ones weren't available. Just thaw them completely and then make sure they're dry before you start. I've also done it with fresh asparagus, which are awesome. No matter how many I'm serving, I always double or triple the recipe because everyone loves them!
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